Chocolate Ghost chile peppers are very dark brown peppers, growing on plants that can reach up to one meter in height. The gnarled-looking pods are wide at the shoulders and narrow to a point, growing 5 to 8 centimeters long and 2 to 3 centimeters wide. They take a bit longer to ripen on the plant, and are typically picked once the skin turns a dark, chocolate brown. The intensely hot peppers have thin walls and a small placenta inside, to which small white elliptical seeds are attached. The flavor is fruit-forward with a smoky citrus taste and a bit of a tang before the heat and spice really kick in, which can take up to 45 seconds. Chocolate Ghost peppers have a reported range of 375,000 to 2 million Scoville heat units, though some place it in a narrower range of 800,000 to 1,001,304 Scoville heat units. Effects of the spicy Chocolate Ghost chile pepper can last more than 30 minutes.

Chocolate Ghost chile peppers are available in the late summer and early fall months.

The Chocolate Ghost chile pepper, a member of Capsicum chinense, is an extremely hot variety of ghost pepper from India. The spicy pepper is likely a cross between the Bhut Jolokia, or red ghost pepper and the brown pepper variety, 7 pot douglah. The pepper is often called Chocolate Bhut Jolokia, after its Indian name, or Chocolate Bhutlah, a combination of the names of the parent peppers. As far as the heat levels is concerned, Chocolate ghost peppers are slightly less intense than the red variety, offering a sweet and smoky flavor before the spice kicks in. Ghost peppers are said to get their name from the way the heat sneaks up on you.

Chocolate Ghost chile peppers contain high amounts of vitamin C and vitamin A. The spicy peppers contain a moderate amount of folate, and have a considerable amount of the compound capsaicin. Capsaicin triggers the release of the endorphins in the body. It is a known cancer-fighter and can lower both blood sugar and cholesterol levels.

Chocolate Ghost chile peppers must be used with extreme caution due to the intensity of the spiciness. Gloves and goggles are recommended. A little Chocolate Ghost chile pepper goes a long way, so only a small portion of the pepper will be used in some recipes. Depending on taste and ability to withstand the spice, Chocolate Ghost chile peppers can be used in hot sauces and marinades. Combine dried Chocolate Ghost chile peppers with mayonnaise, vinegar, garlic, and spices for a spicy remoulade. Store both used and unused peppers in the refrigerator, loosely wrapped in plastic, for up to three weeks.

Chocolate Ghost peppers are still relatively new, in the world of hot peppers. In northeastern India, where they were first grown, the Bhut Jolokia is cultivated extensively. Some researchers believe it is the climate of this particular region that gives the peppers their uniquely intense spice. The chile predominantly grows in the states of Assam, Nagaland, and Manipur, located in the small northeastern panhandle of India. The area is surrounded by Bhutan to the north, Bangladesh to the southwest and Myanmar to the southeast. In India, the Bhut Jolokia, also known as Naga Jolokia or Bih Jolokia is used as a military grade pepper spray as well as an elephant deterrent. The spicy peppers are also used in Ayurvedic (Vedic) medicine and are prescribed for a variety of things, such as inflammation and pain relief.

Chocolate Ghost chile peppers are native to northeastern India, like their red cousins. They were discovered growing amid a crop of Bhut Jolokia peppers grown by Frontal Agritech in Assam, India and were first made available to the public in 2008. There are some different reports that the pepper could potentially nudge the Carolina reaper out of its first-place spot as the hottest chile pepper on earth. Chocolate Ghost chile peppers, or Bhut Jolokia Chocolate, are not usually seen in stores. They are most often grown by chile pepper enthusiasts and may be spotted at farmers markets in areas where temperatures don’t drop too low in the summer.

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